Vegan Chana Masala
This Vegan Chana Masala recipe (made with chickpeas) was inspired by an Indian cuisine cooking class that we took at Baking Anis in Cuenca, Ecuador taught by two Chilean chefs. It’s such a small world!
The chefs normally sauté with butter, but they made a special batch using oil for Amelia and me (this was before we went oil-free). The Chana Masala was delicious, and I also learned how to make red roses from tomato peels in that class! (I can also make orange roses from peach and nectarine peels. They’re a fancy garnish.)
Amelia made our recipe oil-free and low-fat by sautéing with veggie broth instead of oil. This dish is a nutrition powerhouse with 15 grams of protein and 13 grams of fiber per serving. It’s also a quick and easy one-pot meal (not counting the brown rice, which we make in our pressure cooker).
This Vegan Chana Masala recipe makes 2 servings with 1 cup per serving. We usually eat a Hearty Side Salad with it.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 2 servings | 10 minutes |
| Cook Time |
| 20 minutes |
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This Vegan Chana Masala was inspired by a couple of professional chefs from Chili that we saw in Ecuador. It's super fast, easy and delicious!
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- 1 can chickpeas drained and rinsed
- 1/4 cup vegetable broth
- 1 small onion finely chopped
- 1 tbsp minced garlic
- 1/2 tbsp minced ginger
- 2 small tomatoes peeled and diced
- 1 tsp garam masala
- 1 tbsp cilantro fresh chopped or 1 tsp dried
- 1 tbsp lemon juice or to taste
- salt and pepper to taste
- 1 1/2 cup brown rice cooked
- Prepare brown rice according to the package instructions. 1 1/2 cups cooked is about 1/2 cup dry.
- Prepare your ingredients: drain and rinse the chickpeas; chop the tomatoes, onion and ginger.
- Mince the garlic and measure out the garam masala.
- Add veggie broth to a large skillet. Heat over medium heat and add the onion. Cover to steam fry for 3-4 minutes until the onions are translucent.
- Add the garlic and ginger and steam fry covered for 1 minute.
- Add the diced tomatoes and garam masala. Stir and cover.
- Cook until the tomatoes are soft, about 5 minutes.
- Add the chickpeas and stir. Continue to cook covered for 10 more minutes.
- Stir in the cilantro, salt and pepper, and lemon juice. Serve over 3/4 cup brown rice.
Serving size is 3/4 cup brown rice topped with 1 cup Vegan Chana Masala.
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